Directions:

Melt butter in a long-handled frying pan over medium heat. Add shrimp and saute for 1 minute. Remove from burner and carefully add bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm.
Add heavy cream and tomatoes to the pan. Boil and reduce until thickened, then add lemon juice. Season to taste with salt and pepper.
Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
Sprinkle with chives and toasted pecans. Serve with a side of rice.
Yield: 4 servings